Clam Chowder Canadian Military Style
Original Recipe Yield 6 servings
Ingredients
1/2 cup butter
2 stalks celery, chopped
1 onion, chopped
1/2 cup all-purpose flour
2 (6.5 ounce) cans minced clams, drained with juice reserved
2 potatoes, peeled and cubed
1 (12 fluid ounce) can evaporated milk
1/2 teaspoon dried thyme
salt and pepper to taste
Directions
1. In a large saucepan over medium high heat, combine the butter, celery and onion. Saute for about 3 minutes, add the flour and stir well to make a dry roux. Add the reserved clam juice to make a paste, then slowly add enough cold water to reach the desired thickness.
2. Add the potatoes, milk, thyme and salt and pepper. Reduce heat to low and allow soup to simmer for about 20 minutes, or until the potatoes are tender. Add the clams and allow to heat through.
Instead of cold water, I added a Knorr Chicken Homestyle Stock packet with 3 cups water as per Knorr directions for mixing. Added 3 strips of bacon cooked in the microwave and cut into small pieces. Pre-cooked the potatoes in the microwave. Added shrimp and pollock flakes as available. Made for Easter 2012 when kids were home.
Made 16 November 2012
For Grey Cup and Super Bowl 2018 and 2019, I made a double batch of clam and shrimp chowder.
For each double batch:
2 x 90g sticks of unsalted butter
4 stalks celery
2 onions
1 cup flour
3 cans baby clams / 15 or so shrimp
4 potatoes diced and pre-cooked
2 cans evaporated milk
1 tsp thyme
1/4 tsp pepper
6 slices bacon pre-cooked and cut up
6 pollock sticks
2 x 500 ml chicken broth or 1 x Knorr stock that makes 3 1/2 cups broth
Original Recipe Yield 6 servings
Ingredients
1/2 cup butter
2 stalks celery, chopped
1 onion, chopped
1/2 cup all-purpose flour
2 (6.5 ounce) cans minced clams, drained with juice reserved
2 potatoes, peeled and cubed
1 (12 fluid ounce) can evaporated milk
1/2 teaspoon dried thyme
salt and pepper to taste
Directions
1. In a large saucepan over medium high heat, combine the butter, celery and onion. Saute for about 3 minutes, add the flour and stir well to make a dry roux. Add the reserved clam juice to make a paste, then slowly add enough cold water to reach the desired thickness.
2. Add the potatoes, milk, thyme and salt and pepper. Reduce heat to low and allow soup to simmer for about 20 minutes, or until the potatoes are tender. Add the clams and allow to heat through.
Instead of cold water, I added a Knorr Chicken Homestyle Stock packet with 3 cups water as per Knorr directions for mixing. Added 3 strips of bacon cooked in the microwave and cut into small pieces. Pre-cooked the potatoes in the microwave. Added shrimp and pollock flakes as available. Made for Easter 2012 when kids were home.
Made 16 November 2012
For Grey Cup and Super Bowl 2018 and 2019, I made a double batch of clam and shrimp chowder.
For each double batch:
2 x 90g sticks of unsalted butter
4 stalks celery
2 onions
1 cup flour
3 cans baby clams / 15 or so shrimp
4 potatoes diced and pre-cooked
2 cans evaporated milk
1 tsp thyme
1/4 tsp pepper
6 slices bacon pre-cooked and cut up
6 pollock sticks
2 x 500 ml chicken broth or 1 x Knorr stock that makes 3 1/2 cups broth